Galaxy Golden Egg Millionaire’s Shortbread

Galaxy Golden Egg Millionaire’s Shortbread

I’m so excited to share my first Easter recipe of the year! I’ve created recipes around all of the popular Easter chocolate treats which I’ll be sharing in the run up to Easter. First I bring you these luxurious and indulgent Galaxy Golden Egg Millionaire’s Shortbread. Galaxy Golden Eggs have a beautiful golden shimmering exterior, and inside is creamy Galaxy chocolate and crunchy bits. The fact they are golden made me think of decadence and luxury. Millionaire’s shortbread immediately came to mind! This Galaxy Golden Egg Millionaire’s Shortbread features buttery shortbread, gooey caramel and milk and white chocolate swirled on top. A luxury Easter treat!

Jump straight to the recipe!

To make the biscuit base I mixed together butter, golden caster sugar and flour. I pressed it into the bottom of a line tin.

It baked for 30 minutes until it was golden brown. I let it cool completely.

I made the caramel by melting together butter, sugar and condensed milk. Once it was melted I turned up the heat and let it bubble for 7 minutes.

I poured the caramel on top of the biscuit base and put it in the fridge to cool and set.

Next, I brought the caramel and biscuit back to room temperature before adding the melted chocolate. I smoothed the milk chocolate all over then added the white chocolate in blobs.

  

Then I used a cocktail stick to swirl the mixture around, then added the Galaxy Golden eggs in neat rows.

Galaxy Golden Egg Millionaire's Shortbread

Let the chocolate set at room temperature and it will be much easier to cut into neat slices. If you really can’t wait, set in the fridge, then use a hot knife (be careful!) to melt through the chocolate. The Galaxy Golden Egg Millionaire’s Shortbread was absolutely sumptuous, and every bite felt like complete decadence.

Galaxy Golden Egg Millionaire's Shortbread

If you can’t find golden eggs, you could use Mini Eggs, Smarties Eggs, or any other chocolate eggs you like! You could also use Galaxy chocolate for the topping if you’re feeling flush (or it’s on offer!)

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays.

 


5 from 1 vote
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Galaxy Golden Egg Millionaire's Shortbread

Servings 35

Ingredients

For the biscuit base

  • 300 g Plain flour
  • 125 g Golden caster sugar
  • 265 g Butter

For the caramel layer

  • 150 g Butter
  • 150 g Light brown sugar
  • 397 g Condensed milk

For the chocolate topping & decoration

  • 350 g Milk chocolate melted
  • 75 g White chocolate melted
  • 35 Galaxy Golden Eggs optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Lined a 12 x 9 traybake tin with baking paper

  2. To make the biscuit base, mix together the butter, golden caster sugar and plain flour. Then press it into the bottom of a line tin in an even layer all over

  3. Bake it for 30 minutes until it is golden brown. Do not remove it from the tin, and let it cool completely

  4. To make the caramel, melt together the butter, light brown sugar and condensed milk. Once it is melted, turn up the heat, keep stirring it constantly, and let it bubble for 7 minutes

  5. Carefully pour the hot caramel on top of the biscuit base and put it in the fridge to cool and set

  6. Bring the caramel and biscuit back to room temperature before adding the melted chocolate otherwise the chocolate will harden and set before you can swirl it together. Smooth the milk chocolate all over then added the white chocolate in blobs

  7. Use a cocktail stick to swirl the white chocolate into the milk chocolate to create a pretty pattern, then add the Galaxy Golden eggs in neat rows

  8. Leave the chocolate to set at room temperature, then remove from the tin, slice into squares and gobble up!

You can find more of my Traybake recipes by clicking here!

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Unicorn Millionaire’s Shortbread

Unicorn Millionaire’s Shortbread

I’ve seen unicorn themed food everywhere over the past few months and it inspired me to make this Unicorn Millionaire’s Shortbread. As well as cakes and cupcakes featuring golden horns and glittering manes to look like the mythical creatures themselves, food decorated with candy pastel colours is also part of the trend. I’ve used pastel coloured candy melts and chocolate stars to give this delicious shortbread a magical appearance!

Jump straight to the recipe!

I started by making the shortbread layer. I mixed together 300g plain flour, butter and 150g caster sugar then pressed it into the bottom of a lined traybake tin until it was compact.

Then I baked it on 160C/325F/Gas Mark 3 for 35 minutes until it was golden brown. I left it in the tin and put it on a cooling rack to cool completely.

To make the caramel layer I put 100g butter, 100g light brown sugar and a can of Carnation condensed milk (397g) into a pan on a low heat. Once the sugar had dissolved I turned the heat up and let the caramel bubble for 5 minutes whilst I stirred constantly.

I poured the caramel on top of the shortbread and put it in the fridge to set.

For the chocolate topping I melted the white chocolate, pink candy melts, blue candy melts and yellow candy melts in separate bowls.

First I poured the white chocolate over the caramel and smoothed it out, then I added blobs of the candy melts all over and used cocktails sticks to swirl them around. I also added some white chocolate stars for an extra magical touch!

After the chocolate had set, to slice up the bars I ran a knife under hot water to heat the blade. I gently pressed it onto the chocolate so it melted it and cut through without cracking the chocolate.

Unicorn Millionaire's Shortbread

The Unicorn Millionaire’s Shortbread base is buttery and melt in the mouth, the caramel is rich and gooey and the white chocolate is sweet and creamy. I cut some of the pieces in half again, but my partner was happy with a big slice as he loves white chocolate! This Unicorn Millionaire’s Shortbread would be great for a children’s birthday party.

                 

I’m linking up with Treat Petite this month, hosted by me, We Should Cocoa hosted by Tin & Thyme, Cook Blog Share hosted by Hijacked By Twins, and Bake of the Week hosted by Casa Costello.

 

 

Unicorn Millionaire's Shortbread
5 from 1 vote
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Unicorn Millionaire's Shortbread

Ingredients

Shortbread

  • 300 g Plain flour
  • 265 g Butter
  • 150 g Caster sugar

Caramel

  • 100 g Butter
  • 100 g Light brown sugar
  • 397 g Carnation condensed milk

Chocolate

  • 400 g White Chocolate
  • 70 g Pink candy melts
  • 70 g Blue candy melts
  • 70 g Yellow candy melts
  • 3 tsp vegetable oil
  • Star sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 3. Line a 12" x 9" traybake tin with baking paper

  2. To make the shortbread layer, mix together the plain flour, butter and caster sugar and press it into the bottom of the tin until it is compact and level

  3. Bake it for 35 minutes until golden brown. Leave it in the tin and put it on a cooling rack to cool completely

  4. To make the caramel put the ingredients into a pan on a low heat. Once the sugar is dissolved, turn the heat up and let the caramel bubble for 5 minutes whilst stirring constantly. Do be careful as the caramel gets extremely hot!

  5. Pour the caramel on top of the shortbread and put it in the fridge to set
  6. Remove from the fridge and let it come to room temperature before adding the chocolate, otherwise it will set too fast and you won't be able to swirl the colours around

  7. Melt the chocolate and candy melts in separate bowls. Add 1 tsp of the vegetable oil to each candy melt bowl to make the mixtures smoother and easier to work with
  8. Pour the white chocolate over the caramel and smooth it out, then add blobs of the candy melts all over and use cocktails sticks to swirl them around. Add white chocolate stars or other sprinkles of your choice

  9. To slice up the shortbread, remove from the tin and place onto a chopping board. Run a sharp knife under hot water then gently press it onto the chocolate, it will melt through without cracking the chocolate. Please take care as the metal blades can get very hot

You can find more of my Traybake recipes by clicking here!

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Maple Pecan Squares

Maple Pecan Squares

I am so obsessed with maple syrup, I absolutely adore the stuff. I mean obviously it’s sweet and delicious, but it’s origin also fascinates me because it comes out of a tree! Maple syrup is primarily produced in Quebec, Canada and all they do is drain the sap from the tree then reduce it to a syrup, so it involves very little processing to create the gorgeous golden liquid. Maple syrup is a type of sugar, but is much better for you than refined sugars as it is a natural product, has higher levels of antioxidants than other sugars and contains more minerals too like zinc and manganese. I mean, I don’t need an excuse to eat maple syrup, but it’s good to know! These Maple Pecan Squares combine it with buttery shortbread and pecans, and they are so easy to make.

Jump straight to the recipe!

To make the shortbread base, I mixed plain flour with golden caster sugar.

I added butter and mixed it in to make a soft dough. I pressed it into a lined square baking tin, pricked it all over with a fork and baked it on 160C Fan/180C/350F/Gas Mark 4 for 20 minutes.

For the topping I mixed together egg, maple sugar, maple syrup and chopped pecans.

To make these Maple Pecan Squares I used maple sugar and maple syrup that my dad and stepmum brought me back from Canada recently. Maple syrup is easily obtained from supermarkets (make sure you buy maple syrup and not maple flavoured syrup), I’ve not seen maple sugar before in the shops so if you can’t find it just use light brown sugar instead.

I poured the topping over the cooked base and put it back in the over for 15 minutes.

I let it cool fully before removing from the tin and cutting into squares.

The Maple Pecan Squares were melt in the mouth, flavoured with delicious maple sweetness, and had a gentle crunch of pecans. I could easily have gobbled up several of these and I also enjoyed having one with vanilla ice cream (try it, you won’t regret it). I need to make another batch soon!

      

I’m linking these up with Treat Petite hosted by me! And to The Food Calendar hosted by Charlotte’s Lively Kitchen for National Nut Day on 22nd October, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and Recipe of the Week hosted by A Mummy Too.

Recipe adapted from All Recipes.



Maple Pecan Squares

Ingredients

  • 125 g Plain flour
  • 70 g Golden caster sugar
  • 115 g Butter
  • 1 Egg
  • 70 g Maple sugar
  • 3 tbsp Maple syrup
  • 60 g Chopped pecans

Instructions

  1. To make the shortbread base mix the plain flour with the golden caster sugar
  2. Add the butter and mix to make a soft dough. Press it into a lined square baking tin, prick it all over with a fork and bake on 180C/350F/Gas Mark 4 for 20 minutes
  3. For the topping mix together the egg, maple sugar, maple syrup and chopped pecans
  4. Pour the topping over the cooked base and put it back in the over for 15 minutes
  5. Let it cool fully before removing from the tin and cutting into squares

You can find more of my Traybake recipes by clicking here!

Millionaire’s Shortbread: GBBO Week #5

We’re halfway through series four of The Great British Bake Off already! The halfway point this year was biscuit week. Which sounds deceptively easy, but, of course, it wasn’t. The first challenge for the bakers was to make their favourite traybake. This could be anything they wanted, from brownies to blondies, and flapjacks to cakes. The judges requested that they were of an identical size, and all ingredients must be made from scratch.

The bakers got the rulers out to ensure identical sizes and Glenn made his own marshmallow for his Apricot & Pistachio Tiffin traybake. I loved Frances’ idea of combining a Millionaire’s Shortbread with Banoffee flavours – genius! Of course she also made the biscuits look like a game of Jenga… The judges finally gave her the thumbs up for substance! Kimberley and Christine did well in this challenge, both receiving entirely positive comments.

 

Rob’s Blueberry & Orange traybake was under baked, and the judges thought Howard’s Breakfast Flapjack was too stodgy. Beca had mixed reviews, her Hazelnut, Cherry & Chocolate Brownies looked good, but were under baked. Ruby had a similar problem, the judges loved the flavours of her Lemon & Blackberry Bakewell Slice, but her pastry had a soggy bottom.

Mary described this week’s technical challenge as “exceedingly difficult”. The baker’s were asked to make 18 Tuiles – very thin French biscuits. Half were to be shaped in a curve and chocolate circles piped into them, and the other half were to be wrapped like cigars and dipped in chocolate on either end. A hefty request! Oh, and they only had 90 minutes to do this!

The bakers struggled with getting the right thinness for the biscuit, piping the chocolate as no piping bag was provided (I thought this was a step too far, surely half the instructions is cruel enough?!) They are really not a fan of shortcuts on GBBO, despite Mary saying she likes to use them where possible. Then the baker’s had to shape the hot biscuits straight from the oven – ouch. Christine won the challenge (her winning Tuiles pictured above), with Glenn in second and Frances in third. Howard came last with Ruby and Kimberley not far behind.

The final showstopper challenge was to make a biscuit tower that was at least 30cm high. The bakers had to not only impress with their textures and flavours in this challenge, but also with their architectural ability to make their towers structurally sound. This meant that the texture of their biscuits would be crucial to the stability of their tower. I loved the moment between Beca and Glenn where she gave him a tip for his tower, it was really sweet and shows how much these people really are friends first, and competitors second.

 

The judges really liked Glenn’s Helter Skelter Tower and labelled his macarons ‘exceptional’. I didn’t know if Beca’s tower would stay up as it looked quite wobbly, but it turned out beautifully! Sadly for Frances, her biscuit tower collapsed, despite Mel’s attempts to stabilise it, it was not constructed well enough to hold. I was surprised by this after the Jenga biscuit tower she made earlier.

Christine made a fabulous Shortbread Clock Tower, which had a strong structure and Paul and Mary loved it. I was disappointed to see Kimberley not do well here as she is one of my favourite contestants. She made a Viennese Biscuit Tower which was too weak. Rob made a Dalek! So awesome, I don’t even watch Doctor Who, but I thought this was a great idea and very individual.

 

Christine received a well deserved star baker for the second time. I think she could be in the final three! Rob left this week, I thought he was an incredibly lovely and sweet man, but unfortunately his bakes were lacking in recent episodes. He said he was happy to have done the three things he wanted – won a technical challenge, got star baker, and made it halfway. Next week the bakers will be making sweet doughs, such as sweet buns and Paul Hollywood’s Apricot Couronne.

I decided to make Millionaire’s Shortbread this week after being inspired by Frances’ traybake. I’ve never made it before so I decided to just make the regular kind, but now I have the basics down, there’s plenty of flavour combination ideas in my head for future experimentations!

I lined a square tin with greaseproof paper. My tin is 21cm square, a 20cm square tin will also work fine.

I started by making the shortbread. I put 200g plain flour, 175g butter and 100g caster sugar into a bowl and rubbed it together with my fingers until it resembled breadcrumds. I poured it into the tin, and pressed it down until it was compact.

I baked on160C/325F/Gas Mark 3 for 40 minutes, then left it to cool. To speed up the cooling I put an ice bath underneath it. I used a cooling rack to balance the tin above the ice water.

To make the caramel I first melted 50g butter and 50g light brown sugar over a medium heat. I added a full can of condensed milk (397g) and turned the heat up so it would boil, stirring constantly. Once it boiled, I let it simmer for 5 minutes and stirred constantly. Never stop stirring! The caramel will thicken noticeably and darken slightly.

I left the caramel to cool over the ice bath. I was happy to see it set and become nice and firm.

I melted 200g dark chocolate and poured it over the set caramel, I smoothed it out and left it to set.

Once it was set I removed the shortbread from the tin and removed the greaseproof paper. Cutting it was quite difficult. My first few slices cracked the chocolate on top. So I heated the blade of the knife with hot water and gently pressed it down onto the chocolate. Once the blade had melted through the chocolate, I pushed down to cut the caramel and shortbread. This did mean that the caramel layer was covered in chocolate residue, but I couldn’t see any other way around this.

Oh my these were tasty! The caramel is extremely sweet, but delicious! The chocolate and biscuit balance it out perfectly, the combination of layers is superb. They aren’t the neatest Millionaire’s Shortbreads in the world, but I do like my bakes to have a home made look to them. Waiting for the layers to set makes this a time consuming bake (although you can wonder off and do other things whilst each layer cools/sets). Overall it is easy to make and I can’t wait to try it again and add some other flavours!

Millionaire’s Shortbread
Ingredients
  • 200g Plain flour
  • 225g Butter
  • 100g Caster sugar
  • 397g Condensed milk
  • 50g Light brown sugar
  • 200g Dark chocolate
Instructions
Line a 21 or 20cm square tin with greaseproof paper
To make the shortbread put the plain flour, 175g of the butter and the caster sugar into a bowl and rub it together with your fingers until it resembles breadcrumbs. Pour it into the tin, and press it down until it is compact
Bake on 160C/325F/Gas Mark 3 for 40 minutes, then leave to cool in the tin
To make the caramel melt 50g of the butter and the light brown sugar over a medium heat. Add the condensed milk and turn the heat up so it boils, stir constantly for 5 minutes
Pour the caramel over the shortbread and leave to set
Melt the dark chocolate and pour it over the set caramel, leave the chocolate to set, or put in the fridge
Remove from the tin, slice into squares and serve